Crispy Cashew-Battered Fries

By Chef Katie Mae

Makes 2 servings | Ready in 40 minutes | Stores 4 days in fridge

INGREDIENTS

DIRECTIONS

Preheat oven to 450°F. Line a baking sheet with parchment paper.
In a small blender, add all of the ingredients except the potatoes. Blend until creamy. Pour the batter into a large casserole dish or mixing bowl.
Slice the potatoes in half lengthwise, and then slice each half lengthwise into 3 to 4 wedges. Each wedge should be around ½ to ¾-inch thick.
Add the sliced potatoes to a pot and fill it with enough water to cover an inch above the potatoes. Bring the water to a boil. Once it’s boiling, cook the potatoes for 5 minutes. They should be starting to soften in the middle, but still not fully cooked.
Strain the potatoes and then carefully submerge the potatoes in the batter. Dipping just a few of the potatoes at a time will help prevent them from breaking.
Spread the coated potato wedges onto the baking sheet in an even layer, ideally leaving space between the wedges. Bake for 25 to 30 minutes, flipping once halfway through.
Pull them out when they are golden brown and crispy. Serve immediately—these fries are best straight from the oven.

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